Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix

Voronin, Grace Lewis; Ning, Gong; Coupland, John N.; Roberts, Robert; Harte, Federico

doi:10.3168/jds.2020-19011

Cited by 16 publications

(4 citation statements)

References 13 publications

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“…In addition, the formation of fat crystals induced by the reduced temperature also favors the partial coalescence of fat globules. This tendency is in agreement with other studies (Goff, 1997; Goff & Jordan, 1989; Voronin et al, 2021). Subsequently, the aggregate ratio decreased at t = 35 min, as shown in Figure 7a.…”

Section: Resultssupporting

confidence: 94%

Kinetics of size change in air bubble and fat globule during ice cream freezing process

Masuda

Sawano

Iyota

et al. 2023

J Food Process Engineering

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Using a batch‐type freezer, this study investigated the influence of agitation speed on the time course change in the size of air bubbles and fat globules to establish kinetics of those during freezing. Higher agitation is advantageous not only for mixing enhancement but also for preventing local freezing and undesirable solidification, according to the results of flow visualization and time‐course change in the Reynolds number during freezing. Air bubbles and fat globule size were measured using samples obtained during freezing. For each agitations speed, the time‐course change in air bubble size was clearly different. Because of significant shear force, a smooth reduction in air bubble size was observed at a relatively high agitation speed. However, at the later stage of freezing, the increased collision frequency of the bubbles induced an undesirable increase in size. Aggregation of fat globules occurred immediately after the aqueous phase begin to be frozen. In addition, a greater agitation speed improved fat destabilization and hence increased the degree of aggregation (DA) as measured by the fat globule size distribution. At all agitation speeds, a decrease in DA was observed after a temporary increase in DA. This decrease can be explained by the breakup of the aggregates. At higher agitation speed, more serious decrease in DA was found. It was found that agitation speed significantly affects the kinetics of air bubbles and fat globules during freezing.Practical ApplicationsAfter freezing, air bubbles and fat globules size are important factors in determining ice cream quality. Nevertheless, no time‐course change in size has been constructed from the perspective of kinetics. To the best of our knowledge, this is the first study to investigate the effects of agitation speed on the time‐course change in air bubbles and fat globules size. The kinetics of air bubbles and fat globules are important in determining process parameters such as freezing time and agitation speed in the process design of freezers for ice cream manufacturing. Although this study was conducted using a bath‐type freezer, the kinetics of size change can be applied to process design with a continuous‐type freezer.

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Section: Resultssupporting

confidence: 94%

Kinetics of size change in air bubble and fat globule during ice cream freezing process

Masuda

Sawano

Iyota

et al. 2023

J Food Process Engineering

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“…The process of foaming in the ice cream mix in the presence of oat β-glucan is probably the cause of increased overrun, cream-like consistency and resistance to melting. At the same time, this effect can be partially achieved due to the homogenization under pressure [ 36 ]. It contributes to the even distribution of both Cremodan ® SI 320 and β-glucan at the molecular level and ensures the maximum technological effect.…”

Section: Resultsmentioning

confidence: 99%

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

et al. 2023

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The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).

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“…In our study, such phenomena could also be observed during maturation (Figure 2). Melted ice cream was also observed by confocal scanning laser microscopy after dynamic freezing [Voronin et al, 2020]. Based on the results, the control sample and the sample with the addition of polysorbate 80 (C-P80) were characterized by destabilized fat globules and partial coalescence, especially in the sample with the addition of an emulsifier.…”

Section: R Microscopic Analysismentioning

confidence: 99%

“…The ice cream mix can also be classified as emulsion-filled gel, in which macromolecular gel contains dispersed fat particles (fillers). Therefore, the structure and rheological properties of the ice cream mix can be affected as a result of distinctive interactions of the filler gel matrix [Chen et al, 2019;Daw & Hartel, 2015;Goff, 1997;Innocente et al, 2009;Voronin et al, 2020].…”

Section: Introductionmentioning

confidence: 99%

Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes

Kot¹,

Jakubczyk²,

Buniowska³

et al. 2023

Pol. J. Food Nutr. Sci.

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The objective of this research was to determine the influence of ι-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median diameter (D 50 ), the consistency index and the flow behavior index of ice cream mix before and after 24 h of maturation at 4°C. The microstructure of emulsion was also analysed based on confocal laser scanning microscopy (CLSM). The addition of ι-carrageenan resulted in lower stability of emulsion compared to emulsions with its acid and enzymatic hydrolysates. The sedimentation, coalescence and flocculation were observed based on the backscattering profile and CLSM images. The addition of stabilisers contributed to an increase in D 50 of ice cream mix from 17.56 to 37.05-45.50 µm before maturation and from 34.73 to 46.73 µm after maturation. The ι-carrageenan after commercial lactase treatment improved the stability of milk ice cream mixes by increasing the consistency index to 0.104 and a flow behaviour index to 0.702. Finally, it may be concluded that the stabilisers used -ι-carrageenan and its hydrolysates -significantly influenced the physical properties of milk ice cream mixes and, hence, can be used as beneficial ingredients in the recipe of milk ice cream mixes.

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Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix

Cited by 16 publications

References 13 publications

Kinetics of size change in air bubble and fat globule during ice cream freezing process

Kinetics of size change in air bubble and fat globule during ice cream freezing process

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes

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